Endive and Apple Salad

This recipe is from epicurious.com. It’s quick, relatively simple, and delicious.


¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
¾ cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into ½-inch pieces
1 cup torn escarole leaves
½ medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise


Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Set vinaigrette aside.

Mix Belgian endive, escarole, and apple in large bowl.

Toss salad with ¼ cup vinaigrette.

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